Roasted Sprouts With Cranberry Glaze

1. 1

   Preheat oven to 400 F.

2. 2

   Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil, salt and pepper.

3. 3

   Pour them on a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

4. 4

   While the Brussels sprouts roast make the glaze. Heat the canola oil in a large saucepan over medium heat. Add shallots and saute 6 minutes. Add balsamic vinegar. Increase heat to high and bring to a boil. Boil 5-8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in cranberries, honey, Dijon mustard and thyme. Reduce heat and cook 6 minutes, until cranberries start to break down. Add broth and bring to a boil. Reduce heat and simmer 15 minutes, until thick.

5. 5

   Then put the mixture into a blender and puree until smooth. After 30 minutes pull the pan of Brussels sprouts out of the oven.

6. 6

   Pour the glaze over the roasted Brussels sprouts and stir to coat all of the sprouts. Return to the oven for anther 10-15 minutes or until glaze has clung and coated the Brussels sprouts.

* Per serving · 4 servings · Values may vary.